Crispy Smashed Potato Salad

Name: Crispy Smashed Potato Salad
Yield: 4 to 6
Ingredients: 1 , small red onion, halved and sliced thin; ⅓ cup, lemon juice (2 lemons); 2 tablespoons, sugar; 1 teaspoon, table salt; ¼ cup, extra-virgin olive oil; 2 tablespoons, Aleppo pepper; 3 , anchovy fillets, rinsed and minced; ¼ teaspoon, table salt; ½ cup, mayonnaise; ¼ cup, minced fresh chives; 1 , garlic clove, grated; 1½ tablespoons, champagne vinegar; 1 tablespoon, Dijon mustard; 1 tablespoon, celery seeds; 1½ teaspoons, whole-grain mustard; ¾ teaspoon, table salt; ¾ teaspoon, pepper; 1 pound baby, Yukon gold potatoes, unpeeled; ½ cup, table salt; 1 cup, olive oil for frying; ⅓ cup, celery leaves; ⅓ cup, fresh parsley and/or dill leaves; , Flake sea salt

10 comments

By Robbie Guevarra

Crispy, smashed-then-fried potatoes are the star in this salad with a symphony of flavors and textures.

SERVES4 to 6

TIME1½ hours

WHY THIS RECIPE WORKS

This might just be the best potato salad on the planet. Forget about boring, monochromatic, soggy deli potato salads. This gorgeous salad was prepared by Robbie in the finale (episode 10) of America’s Test Kitchen: The Next Generation. It f...

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